Shaved Ribeye Salad Recipe

Freeze then slice

Place the ribeye in the freezer for 20–30 minutes until slightly firm but not frozen solid. This makes very thin, even slices possible.

Using a sharp knife, thinly slice the chilled ribeye across the grain into very thin shavings (about 1/16–1/8-inch). Keep slices on a plate and allow to come to near-room temperature while you cook them (10–15 minutes).

Season the sliced ribeye lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add half the shaved ribeye in a single layer; sear quickly 30–45 seconds per side until just browned but still medium-rare. Work in batches to avoid overcrowding. Transfer seared slices to a warm plate and tent with foil.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high heat until butter foams.

Add the quartered mushrooms in a single layer. Let them brown undisturbed 3–4 minutes, then toss. Continue to cook until golden and their moisture has evaporated, about 4–5 more minutes.

Add 1 clove minced garlic and 1 tsp fresh thyme leaves; sauté 30–45 seconds until fragrant. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and keep warm.

Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Place 6 cups mixed salad greens in a large shallow bowl or on individual plates.

Drizzle about half the dressing over the greens and toss gently to coat. Reserve remaining dressing for finishing.

Arrange the roasted red pepper strips and halved pepperoncini peppers over the dressed greens.

Distribute the torn fresh mozzarella over the salad.

Top the salad with warm seared shaved ribeye slices, arranging them piled high in the center.

Spoon the warm sautéed mushrooms over and around the meat.

Finish with any reserved dressing drizzled over the top, scatter shaved Parmesan if using, and squeeze the optional lemon wedge over the salad for brightness.

Serve immediately while the ribeye and mushrooms are still warm so flavors meld.